Cut the broccoli and cauliflower into bite-size florets. Slice the carrot and red bell pepper, halve the baby corn, and trim the sugar snap peas. Soak the wood ear mushrooms until soft, then slice; rinse the tofu puffs in warm water to remove excess oil.

In a small bowl, whisk the peanut butter, miso, soy sauce, coconut sugar, curry powder and half the coconut milk into a smooth paste. Stir in the remaining coconut milk along with the vegetable stock, and set aside.

Heat the oil in a wide pan over medium heat and sauté the shallots until translucent, about 2 minutes. Add the garlic and chili, stirring for 30 seconds until fragrant but not browned.

Pour the satay sauce mixture into the pan and bring to a gentle simmer. Add the harder vegetables first (cauliflower, carrot, baby corn), then after 3 minutes the broccoli, snap peas and bell pepper. Nestle in the tofu puffs, cover, and simmer on low for 8-10 minutes until the vegetables are just tender.

If the sauce is too thin, simmer uncovered briefly to thicken to a glaze. Taste and adjust with a little more soy sauce or coconut sugar. Serve hot over steamed rice, garnished with extra chili or crushed peanuts.